Chocolate Silk Mouse in Crispy Shells

1 package (5 ounces) 9-inch crepes (10 crepes)

4 ounces cream cheese, softened

2 Tablespoons powdered sugar

1/4 teaspoon Pantry Double Strength Vanilla

1/2 cup semi-sweet chocolate morsels, melted

1 container (8 ounces) frozen whipped topping, thawed, divided

Toppings such as strawberry ice cream topping, sliced strawberries and finely grated chocolate (optional)

Cooks Tip: Pre-made crepes can be found in the produce section of most grocery stores,usually near the berries.

1. Preheat oven to 325 F. Arrange five 4-inch balls of aluminum foil on Large Round Stone. Fold each crepe into eighths and cut oulside edge using Kitchen Shears to form a heart shape. Unfold crepes and drape over foil. Bake 4-5 minutes or until crepes are golden brawn. Remove from oven. Repeat with remaining crepes; cool completey

2. In large bowl, combine cream cheese, powdered sugar and vanilla; whisk until smooth. Place chocolate in Small Micro-Cooker*: microwave, uncovered, on HIGH 40-60 seconds or until chocolate is melted and smooth, stirring after each 20-second interval. Cool slightly; stir into cream cheese mixture. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping.

3. Attach open star tip to EasyAccent Decorator: fill with mousse. If desired, spoon about 2 tablespoons ice cream topping onto each plate. Place one shell onto each plate. Pipe a 2-inch rosette of mousse into each shell. Finely grate chacolale over dessert. If desired, slice strawberries using Egg Silcer Plus*. Fan out strawberry slices and place inlo top of mousse.

Yield: 10 servings

Source: The Pampered Chef